Tomato cherry and Bulgarian cheese tatin pastry

בס"ד

Tart Tatin is the invention of the two Tatin sisters: Stephanie and Caroline, who were the owners of the Tatin hotel.

One of the sisters wanted to bake an apple pie and started in the usual procedure of cooking the apples in butter and sugar.

For her disappointment, it burned so she decided to cover it with dough and bake it.

When she took it out of the oven, she decided to flip it so the caramelized fruit is on top and serve it.
The guests all loved it, thus the tart Tatin invented.

Why did I tell you about this?
Well, I love discovering facts, so I thought I'd share it with you and when making this recipe, I've decided to change it a bit and because there's no butter in it, I thought to name it Tatin, because of its topping that somewhat resembles a Tatin.

Ingredients:
100 ml lukewarm milk (3.38 oz)
1 L egg
1 Tbsp. sugar
300-gram flour (10.58 oz)
8-gram dry yeast (0.282 oz)

Decoration:
Bulgarian cheese, cubed
Cherry tomatoes
Sliced avocado, brushed in lemon juice and a bit of salt

Vinaigrette:
1 minced garlic clove
2 Tbsp. lemon juice
4 Tbsp. oil
salt to taste

Preparation:
Mix in a bowl flour and yeast.
Add the sugar, salt, milk, and egg and knead until you get a smooth and unified dough.

Place in a greased English cake pan and set aside to double its volume, for about 1 - 1 1/2 hours.
Preheat oven to 180C/356F.
Mix together the vinaigrette ingredients.
Flatten the dough and brush a bit with the vinaigrette.

Place the Bulgarian cubes, avocado and cherry tomato on top and brush with the vinaigrette again.

Bake for about 35 minutes and when it's out of the oven, brush again with the vinaigrette.
*If you don' like avocadoes, you can leave it.